Ingredients

The following ingredients have 4 Servings
  • 250 grams elephant foot yam ((suran or jimikand) peeled, rinsed and sliced)
  • 1 teaspoon red chilli powder (or cayenne pepper)
  • ½ teaspoon turmeric powder
  • 1 to 2 tablespoons lemon juice (or add according to taste)
  • salt (as required)
  • oil (for frying, as needed)
  • 1 to 2 tablespoons chopped coriander leaves
  • 1 to 2 lemon wedges

Instruction

  • Peel, rinse thoroughly and slice the elephant foot yam in 0.3 to 0.4 cm slices.
  • In a bowl mix the yam/jimikand slices with the rest of the ground spices, lemon juice and salt uniformly.
  • Marinate the yam slices for 10 to 15 minutes.
  • Shallow fry the yam slices in oil on a skillet, flat pan or tawa adding oil as needed.
  • For the first batch, you can add about 3 to 4 tablespoons of oil and later add as required. Use any neutral tasting oil to fry.
  • Fry until golden. Turn over the yam slices as needed, when they are being fried.
  • Place the shallow fried yam chips on kitchen paper towels to remove any extra oil.
  • Serve Yam Chips hot garnished with coriander leaves and lemon wedges.